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>> Monday, 24 October 2016

It's a Caribbean thing but Barbadians seem to be the leaders in the practice of liming and salting all seafood, meats, and poultry before cooking. I say leaders because they leave the acidic brine for as much 30 minutes to an hour before rinsing and seasoning. Fresh juicy local limes and lemons are generously squeezed over proteins along with salt and rubbed all over the seafood or meat to "clean" it. This is more of a cultural practise rather than a practical and necessary one (at least not for that length of time).